- 1½ cups basmati rice (soaked 20 mins)
- 1½ cups mixed vegetables (carrot, beans, peas, potato)
- 1 tbsp biryani masala
- ¼ cup curd
- 1 tbsp ghee or oil
- Whole spices – bay leaf, cloves, cardamom
- 2 tbsp fried onions, mint & coriander leaves
- 2 tbsp saffron milk
- Heat ghee in a heavy pan and add whole spices. Sauté till fragrant.
- Add onions and cook till golden brown.
- Stir in vegetables, biryani masala, curd, and a little water. Cook until veggies soften.
- In a separate pan, cook rice till 80% done, then drain.
- Layer rice and vegetable gravy alternately in a pot.
- Sprinkle saffron milk, fried onions, mint, and coriander on top.
- Cover tightly and cook on low flame (dum) for 10–15 minutes.
- Fluff gently and serve hot with raita.
